Soya bean, Jenguma variety, dry, raw (Ghana), n=1
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
mg per 100 grams | Significant amount | Priority | Nutrient |
---|---|---|---|
31900 | Protein | ||
23500 | Significant | Fiber, total dietary | |
18600 | Total lipid (fat) | ||
13200 | Carbohydrate | ||
10130 | Fatty acids, total polyunsaturated | ||
8930 | Significant | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
8800 | Water | ||
4410 | Fatty acids, total monounsaturated | ||
4000 | ASH, TOTAL | ||
2750 | Fatty acids, total saturated | ||
1750 | Potassium, K | ||
1210 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
566 | Phosphorus, P | ||
515 | Tryptophan | ||
395 | Energy | ||
247 | Magnesium, Mg | ||
201 | Calcium, Ca | ||
11 | Niacin | ||
6.5 | Iron, Fe | ||
5 | Sodium, Na | ||
4.75 | Zinc, Zn | ||
2.4 | Tocopherol, gamma | ||
2 | Niacin | ||
1.49 | Copper, Cu | ||
1 | Vitamin E (alpha-tocopherol) | ||
0.71 | Thiamin | ||
0.45 | Pyridoxine (Vitamin B6 | ||
0.38 | Folic acid | ||
0.29 | Tocopherol, delta | ||
0.28 | Riboflavin | ||
0.003 | Carotene, beta |